Ingredients

The following ingredients have 4 Servings
  • 10 dried red chilli peppers (heat level, your choice)
  • 1 large ancho chilli (leave out if unavailable) (you can substitute with anything mild, even a bell pepper)
  • 2 fresh red chillies of your choice (I like plain old jalapeños)
  • ½ tsp cumin seeds
  • ½ tsp ground coriander seeds
  • ½ tsp ground caraway seeds
  • 2 medium cloves garlic
  • 1 tsp salt (or to taste)
  • juice of half a lemon
  • 3 Tbsp EV olive oil plus more to "seal"

Instruction

  • Using a pair of kitchen scissors, cut the dried chillies in half or thirds.
  • Soak them all together in a bowl of hot water for 20 minutes.
  • In the meantime, dry fry the cumin, coriander and caraway seeds on medium heat for about 2 minutes until fragrant. Don't let them burn.
  • Drain the chillies. If you discard the seeds, your harissa will be less spicy.
  • Grind the spices in a coffee or spice mill until finely ground.
  • Place the chillies, garlic, salt, lemon juice and olive oil in a food chopper and blitz to a fine paste, scraping down the sides if necessary.
  • Add the ground spices, and blitz to mix.
  • Store in a sterilized jar , top with a thin layer of olive oil and store in the fridge.
  • Use as you want, it should last for 2-3 weeks in the fridge.